Vacuum Impregnation to modify physico chemical properties and sensory attributes of apples cv. Granny Smith (1 cm cubes) strawberries (cut in halves) and raspberries

VacuumImpregnation to modify physico chemical properties and sensory attributes of applescv.Granny Smith(1 cmcubes) strawberries(cut inhalves) and raspberries

Limitation of loss in fruit firmness following pasteurization. The effect of structure strengthening in pasteurized apples, strawberries and raspberries as well as frozen strawberries as a results of vacuum impregnation with a solution containing PME and calcium ions was reported e.g., by Degraeve et al. (2003), Suutarinen et al. (2000) and Van Buggenhout et al. (2006, 2008).

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